White Chili With Chile Cornbread

When I saw this recipe on the King Arthur Flour website, I knew that I had to try it out at my house for a couple of reasons.  One, King Arthur has almost never steered me wrong.  Two, my hungry puppies love chili, and if you know me, you know that I will do anything for my hungry puppies.  Including sorting through an entire 14 ounce tub of rainbow sprinkles (jimmies) to take out the pink ones.  Sure enough, this recipe was a huge (and I mean huge) success

This recipe consists of an incredible simple white chili placed in a baking dish and topped with green chile cornbread batter.  This is all baked in the oven for about 25 minutes, and you have a wonderful, warm, comforting meal ready to go.  I adapted this recipe from King Arthur Flour.

White Chili with Chile Cornbread

Chili:

1 Tablespoon olive oil

1/2 large onion, peeled and chopped

2 small carrots, peeled and sliced thinly

1 large chicken breast, chopped into small pieces

1 chipotle chile (in adobo sauce), chopped

1 can (14 ounces) whole kernel corn

1 can (4 1/2 ounces) chopped green chiles, undrained

1 can (15 ounces) white beans, or canellini beans, undrained

1 1/2 teaspoons ground cumin, or to taste

1/2 teaspoon garlic salt, or to taste

1/4 cup sour cream

1 cup grated cheddar or white cheddar cheese, for topping

Cornbread topping:

3/4 cup + 2 Tablespoons all purpose flour

1/2 cup yellow cornmeal

1 Tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 of a 4 1/2 ounce can chopped green chiles, drained

1/2 cup + 2 Tablespoons buttermilk

1/4 cup butter, melted and cooled

1 large egg

To make the chili, in a large frying pan or small dutch oven, heat the oil over medium heat.  Add the onions, carrots, and chicken, and cook until the vegetables are crisp tender and the chicken is no longer pink, about 10 minutes.  Add the chipotle chili, corn, and green chiles, stirring to combine.  

In a food processor or blender, place the beans with their liquid, and process until smooth. Add to the pan with the chicken and vegetables and stir to combine.  Stir in the cumin and garlic salt.  Simmer the chili for about 30 minutes, stirring frequently.

Meanwhile, preheat the oven to 375F, and begin making the cornbread topping.  In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

In a small bowl, or large measuring cup, combine the butter and green chiles, then whisk in the egg and buttermilk.  Pour the liquid into the flour mixture and stir until just combined.

To finish the chili, stir in the sour cream, then transfer the chili to a greased 9 x 9 square baking dish.  Sprinkle the grated cheese evenly over the top of the chili, then spoon the cornbread batter over the top, spreading it evenly to the edges.  Bake for about 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  Remove from the oven and serve hot or warm.  Makes 4 to 5 servings.

Enjoy!  -Cardamommy